red and blue berry sangria

Just in time for the Fourth of July, I thought I would share my favorite sangria recipe: red and blue berry sangria. I make no secret of my preference for red blends, but I will admit that they can feel heavy during the warmer summer months. (Did our current Seattle heat wave catch anyone else by surprise?) I love this particular sangria because it lightens up all the flavor profiles I love, and combines some unexpected flavors in the most refreshing way.

Now there is one catch. You will need to plan about half a day ahead so that there is ample time for my favorite bit: the boozy berries. I am a berry fiend, so I usually prepare a double batch of berries, just to save some one hand. They are delightful on their own or added to a glass of bubbly mineral water for a hint of flavor.

boozy berries for red and blue berry sangria

1/2 pint each strawberries, blueberries and raspberries

Vya Whisper Dry Vermouth, enough to cover the berries
zest of one lime

Wash and dry the berries. I love the way whole berries look in the glass, though I would slice strawberries lengthwise. You could also chop up all of the berries if you prefer. Combine berries with the lime zest before covering completely with vermouth. Whisper dry vermouth is just a touch sweeter than a dry vermouth, and goes well with the tartness of the blueberries and raspberries. This will take about 3/4 of a bottle. Do not be alarmed! After soaking the berries for up to 12 hours, drain and save the vermouth in an air tight container in the fridge for use at a later date. (Try mixing with soda water for a refreshing spritzer.)

Have you tried the berries yet? The best part about this recipe is that it assumes quite a few berries will be lost along the way. 

red and blue berry sangria

1 batch boozy berries

1 bottle red wine
4 oz. house gin 
soda water

lime wedges

Grab a pitcher and put in one batch of boozy berries. Pour over 4 oz. of gin. Whatever house gin you keep on your bar cart. (That's Bombay for me.) Finally, pour in the full bottle of wine. For the wine I would suggest a shiraz, or other variety that makes a good base for mixing. Your pitcher is probably already dangerously close to being filled to the tip top. Stir gently with a slotted spoon, leaving the spoon in the pitcher. To serve, fill a glass about half way full with ice. Spoon in the desired amount of berries, then pour in sangria to fill the glass about 2/3 of the way. Top with soda water. Garnish with a squeeze of lime, dropping the lime wedge into the sangria.

This recipe is also delightfully easy to make a glass at a time - without having to commit to a full pitcher - especially if you happen to have an open box of wine on hand, and boozy berries in the fridge. (This one is hands down my favorite. I don't joke about wine.) Throw some of the boozy berries in a glass, add a few ice cubes, 1/2 oz. of gin, and about half a serving of wine. Squeeze in a lime, top off with soda, and give 'er a swirl.